My adaptation of the Traditional Argentinean recipe

You need

Approximately 250ml chopped fresh herbs (parsley, coriander, basil, mint)

2-4 cloves garlic, crushed

2-4 chillies, I like red for colour, but you can use green, finely sliced

Zest of a medium-sized lemon or orange, or both

25ml lemon juice

25ml white wine vinegar (you can also use vinegar from capers)

Approximately 200ml olive oil





Mix all ingredients together, store in air-tight container in the fridge.

The olive oil will set, so remove it from the fridge about an hour before serving.

Shelf life: about 14 days

Optional additions:

Capers for fish for lamb dishes

Grated fresh ginger for Asian

Vietnamese mint for Asian